Saturday, May 1, 2010

Slow Cooking Recipe Card Divider

Y'all can thank Nikki for this new recipe card divider. She needed a place for all her Crock Pot recipes, so she e-mailed me and asked me real nice, would I please make her a divider card for her homeless recipes.

Done.

It kind of got me to thinking though, and I think I need some crock pot recipes. Does anyone have any awesome crock pot recipes that they want to share? Leave a comment and spread the love, will you? Thanks.

Coat crock pot with cooking spray. Place butter/margarine, dressing mix, and chicken in crock pot and cook on high until butter melts, about 30 minutes. Stir to coat chicken and mix dressing with butter. Continue cooking on high for 3-4 hours, or until chicken is just almost done. Combine cream cheese and crm. chicken soup, and put in cooker. Stir to coat. Finish cooking until no pink remains. You will need to stir it again before you serve as the butter does seperate from the sauce a bit. Adjust cooking times to your cooker, too.

We LOVE serving this with peas and mashed potatoes. The sauce from the chicken makes a fantastic gravy!

I cook mine on high for 3.5 hours and its perfect. Only advice is I'm a salt-o-holic and I had to cut the salt in half because the juices were just waaaay too salty when I made the gravy. Made it last night and the leftovers are quickly turned into Chicken on Biscuits for us tonight! I love how it makes two super fast meals!

Directions: Place meat, potatoes, carrots, onion and cabbage in slow cooker. Mix apple juice, brown sugar and mustard in a bowl. Pour into slow cooker. Cover and cook on high 6 to 6 1/2 hours or on high 1 hour and then on low 8 to 10 hours or until vegetables are meat are tender. Remove meat and vegetables from slow cooker. Thinly slice meat across grain. Serve topped with vegetables.If potatoes are not small, quarter them. This dish is delicious served with corn bread.Serves 8 to 10

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